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Food Chemistry
Volume 61, Issues 1–2, January 1998, Pages 145-151
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Abstract
The objective of this work was to study the influence of different methods of food
preparation routinely used by catering and food services (in large quantities) on the
stability of α-carotene, β-carotene and total carotenoids in carrots. Also, the values of
vitamin A were evaluated. The methods of preparation studied were: raw shredded,
steam cooking, water cooking with pressure, water cooking without pressure and
moist/dry cooking. The quantification of α and β-carotenes was carried out by high-
performance liquid chromatography (HPLC), using a reverse phase column (RP-18) with
methanol: acetonitrile: ethyl acetate (80:10:10) as the mobile phase and a UV-Visible
detector. Total carotenoids were quantified spectrophotometrically at 449 nm. The results
showed a retention ranging from 56.0 to 89.1% for the carotenoids, with the moist/dry
cooking causing the greatest losses in α and β-carotene. Considering the type of utensils
used, the time and temperature, it was concluded that water cooking without pressure
was best for reducing losses of carotenoids in carrots prepared by food service. Despite
considerable losses in vitamin A value, carrots subjected to routine preparation methods
by catering and food services remain a rich source of provitamin A. The methodology
developed in this study is now being applied to carotenoid analysis in other vegetables
prepared in large quantities.
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Carotenoid retention and vitamin A value in carrot (Daucus carota L.) ... https://www.sciencedirect.com/science/article/pii/S0308814697000848
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